I think I had mentioned before Christmas that we were making 4 new-to-us cookie recipes for our holiday celebrations and to give as gifts. This is the first of those recipes that I am sharing here today. A friend of mine sent me this recipe for Hot Cocoa Cookies in a Word Doc so I don’t know who to credit for the recipe creation. My friend knows that hot cocoa is my warm beverage of choice, (I drink it just about every day). She thought that I would love some hot cocoa themed cookies…and I did.
This recipe is a bit time consuming, but it isn’t difficult to make. This baking season I borrowed my son’s KitchenAid Stand Mixer (it came with his fully furnished house that he bought). I haven’t given the mixer back, I am in love, and now I want one for my very own. All these years of baking without a stand mixer just seems silly after using Aaron’s. I know he will be wanting the mixer back soon, but I am holding it hostage until he asks for it!
Hot Cocoa Cookies Recipe
- 1 stick unsalted butter
- 1½ cups flour
- ½ cup cocoa powder
- 1½ tsp baking powder
- ½ tsp salt
- 1½ cups light brown sugar
- 12 oz semisweet chocolate chips
- 2 tsp chocolate extract
- 4 TBS melted butter
- ¼ cup cocoa powder
- ¼ cup hot water
- 2 cups powdered sugar
- 1 tsp chocolate extract
- 10 oz mini-marshmallows
- In a small pan, melt the butter.
- Whisk in the chocolate chips until melted and smooth.
- Remove pan from heat and set aside to cool.
- In the bowl of the stand mixer, combine the sugar, eggs, and vanilla, with the paddle.
- In a separate bowl mix together the flour, cocoa powder, baking powder, and salt.
- Once the chocolate mixture in the pan has cooled, add it to the sugar mixture in the stand mixer and mix well.
- Change to the whisk and slowly whisk the flour mixture into the chocolate mixture until well combined.
- Cover the bowl with plastic wrap and place in the refrigerator for 1 hour.
- After the hour is up, preheat the oven to 325°.
- Grease 2 cookie sheets and line with parchment paper.
- Using a cookie scoop, scoop dough and place 2" apart on the cookie sheets.
- Press each cookie down slightly.
- Bake for 10-12 minutes.
- Remove from oven and top each cookie with 3 mini-marshmallows.
- Place the cookies back in the oven for another 2-3 minutes, until the marshmallows puff up.
- Remove from oven and place on cooling racks. Repeat until all the dough is baked.
- Once all the cookies are cooled begin to make the glaze.
- In a medium bowl combine the butter, coco powder, hot water, and chocolate extract.
- Slowly whisk in the powdered sugar until combined.
- Place the cookie sheet covered with parchment paper underneath the cooling racks.
- Drizzle the glaze onto the cooled cookies, covering the marshmallows.
- Quickly go back, while the glaze is still wet, and cover the cookies with mini-marshmallows.
- Let sit for at least 30 minutes for glaze to set up before serving or storing in an airtight container.
I already told you how much I loved the stand mixer, I also bought another tool that made cooking making so much easier, a cookie scoop! Do you have one? I do now! Also, this recipe calls for chocolate extract, which many of us don’t always have in our pantry. While you can substitute vanilla extract, I recommend clicking the link and getting yourself some Nielsen Massey Chocolate Extract.
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